Maple Pumpkin Spice S’mores Cookies

Maple Pumpkin Spice S’mores Cookies

Maple Pumpkin Spice Smores Cookies Stock Food Photo

© Nicole Branan | Image ID: 11-582

Full Size Image Dimensions: 6016 pixels by 4016 pixels


Image Description: Preparation of s'mores sandwich cookies with a toasted meringue filling and chocolate drizzle on a rustic farmhouse table in the fall.

Image Keywords: smores, marshmallow, marshmallow cream, torched, burned, charred, graham cracker, autumn, leaf, foliage, spoon, frosting, baking, dessert, sweet, copper, bowl, pan, homemade, distressed wood surface, horizontal, food, crumbs, dark, farm table, moody, somber, stock food photo, stock food image, stock photography, food photography, storytelling



Recipe Notes: These s'mores sandwiches consist of simple sugar cookies that I flavored with a little bit of maple extract and filled with an espresso-flavored meringue. The chocolate drizzle is a chocolate ganache that I flavored with pumpkin pie spice. 


Maple Pumpkin Spice S’mores Cookies

(by Nicole Branan)

This recipe will make 12 sandwich cookies.


For the cookies:

  • 0.75 cup all-purpose flour

  • 0.25 cup ground graham crackers, plus a tiny bit more for sprinkling (you can put the crackers in a ziplock bag and smash them with a rolling pin or just grind them in your food processor)

  • pinch of salt

  • 8 tablespoons unsalted butter at room temperature

  • 3 tablespoons granulated sugar

  • 3 tablespoons brown sugar

  • 0.25 teaspoon maple extract

For the pumpkin spice chocolate drizzle:

  • 1.5 ounces high–quality bittersweet chocolate, finely chopped*

  • 1 ounce high–quality milk chocolate, finely chopped*

  • 0.25 teaspoon pumpkin pie spice

  • 0.25 cup heavy cream

*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.

For the meringue filling:

  • 2 egg whites

  • 0.5 cup sugar

  • 0.5 teaspoon instant espresso powder



For the cookies:

  • Heat the oven to 350 degrees F.

  • Whisk flour, ground graham crackers and salt together in a bowl. Set aside.

  • Beat butter and sugars together until creamy.

  • Add the dry ingredient mix and continue to beat until combined.

  • Beat in the maple extract.

  • Form the batter into balls (about 2 teaspoons each in volume) and set them on a parchment-lined baking sheet.

  • Bake the cookies for 10 – 12 minutes, until golden brown on the edges. Let cool.

For the pumpkin spice chocolate drizzle:

  • Add chocolate and pumpkin pie spice into a heatproof bowl.

  • Bring cream to a boil in a saucepan or in the microwave and pour over the chocolate/spice mix. Let it sit for a minute.

  • Stir until you have a homogeneous mixture. If you can’t get all the chocolate dissolved, set the bowl of a pot of simmering water and gently heat the chocolate until it is dissolved completely.

  • Drizzle half of the cookies with the chocolate mix, then sprinkle a bit of the ground graham crackers on and let cool.

For the meringue filling:

  • Place egg whites and sugar into a bowl and set over a pot of simmering water.

  • Whisk the mix until the sugar is dissolved, about 3 minutes. (You can test by rubbing the mix between your fingers – the sugar is dissolved when you can’t feel the granules any longer).

  • Take the mix off the heat and whisk in the espresso powder.

  • Beat with an electric mixer to firm peaks. (It will be gooey, not fluffy).

  • Pipe the espresso meringue onto half of the cookies. Lightly toast the meringue with a torch or under the broiler.

  • Top with a chocolate-coated cookie and serve right away, these cookies cannot be stored.


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